restaurant general manager

cook

restaurant manager

host/hostess

general manager

RIB CRIB

I was a server starting out. After maybe 6 months I was asked to be a shift leader or shift manager. After the training it was all uphill. My location received a new GM and he took me under his wing. My GM was amazing he taught me the in's and outs of the company. Living the BBQ life is easy at Rib Crib. 

The restaurant business can be stressful but the coworkers and customers make it all worth it. The regulars that you'll get to know personally will help those tips! Cooks and dish washers make a beneficial amount. The company is all about personality so tattoos and piercings (if tasteful) are encouraged! Along with shorts in summer time! Need a weekend off no problem! You will give up holidays and most weekends but those are the money making days. 

The company is expanding so much that relocation could be easy but be sure to research your new location as they could have a different subculture at their location. Turn around is pretty low so stay long enough and get to work those lunch shifts and then get off and enjoy the rest of your day. 

Being the restaurant business sometimes you could be out 30 minutes after close or 2 hours after locking the doors it all depends on when that last guest leaves and how effective and efficient you are at cleaning. 

I will warn that the corporate office can be on the sketchy side. The Area and District managers are great but the bigger bosses, well if you don't buddy up to them and worship their position you won't have a future with Rib Crib.

A typical day at work is simple and take basic common sense. Everyone has either been out to eat to see how a waitress or cook, and even the manager works. Maybe whomever is reading this has worked in a restaurant before, so you know what it is like.

Main thing is hospitality and respect to all patrons that come into the establishment. They choose your restaurant for a reason, so gain and keep their trust.

My managers and co-workers were top of the line. While I was there we had an amazing crew, most of the time. 

Hardest part about the job is multitasking several different things at the same time. You have 5 tables, 2 need something, 1 is waiting on drinks, 1 has a messed up entree, 1 is ready for you to take their order, and now you are getting a 6th table. All I can say is, think happy thoughts, breath, and communicate with your tables, your team members, and especially the manger on duty.

I loved talking to people. There are so many people in the world. People with different likes and dislikes, some are easy and some are hard to read, some loud and some quite, some lonely and some blessed with the great group of families and friends. But the one thing that everyone has in common is we all have a story to tell, advice to give, and so much more...... Now it all depends on if you are loud enough to speak your story and impacted someone's day/life. It is really a beautiful thing.

First let me preface by saying that this was my first job in the restaurant business, so I might just have a poor handle on how things work. Anyway, starting out as a host, it wasn't too bad. Min-wage pay, fast-paced, not too difficult. They brought me on as a server, and that's when things got unsustainable, for me. The way tips worked (which I still don't understand, by the way), only the closers made any kind of sustainable income. Most days, I ended up with maybe thirty bucks per shift. Not too bad in terms of pay per hour, but definitely not the big bucks the other servers promised. I guess this was an incentive to take closing shifts, but the work itself gave absolutely no motivation to do so. 

All cleaning fell on the servers, because there were no bussers. No breaks, or at least I was never informed of any breaks. No bennies. The last straw was coming home one night at 9 after having been literally followed around my section by one of my managers, wanting to argue with me. Just not the best experience for me, personally, and it's definitely turned me off of food service in general.

Rib Crib is a wonderful corporation to work for. The business makes sure its employees are happy. One thing they always say is "if you work hard for me, we will work hard for you." Which means, if you are a good employee and do your job to the best of your ability then they will show you the same gratitude. For example, if you work hard during each of your shifts and you are looking for more hours, they will make sure you get more hours. But if you do not work hard during your shifts and are looking for more hours, they will not give you more hours. Rib Crib has great management, they are all wonderful with customers and their employees. The hardest part of the job would have to be the not knowing of your income. But that is what comes with being a waitress, some nights are great and then others are not even worth coming in for your shift.

The cooperation for this company cares about nothing besides how much money they put in there pockets they constantly cut hours they don’t give out raises even though minimum wage has increased the gm of the Joplin store is lazy and only works morning shifts or slow shifts. If you need a job to make part time pay and get away with whatever you want this job is perfect. If you want to work full time and earn a living you better be prepared to go in debt. Some of the cooks that are just favored get paid less than the managers that have to do the cooks job there entire shift. The food quality on everything besides the 6 smoked meats is also awful and microwaved.

Work days were usually regular in expectation: lunch and dinner rushes were always the same everyday, number of customers could always be rather accurately predicted according to day of the week and season of the year. This helped greatly in mentally preparing for a shift. 
Management always changed for whatever reason. I remember 7 managers by name in the 3 1/2 years of employment there. 
Coworkers came off as rough and rigid, but once warmed up, we were a real team, always helping one another. 
It was a fast-paced environment with little room for rest. Most difficult was dealing with disgruntled customers. All in all, it was the required interaction with people that made it all enjoyable.

When I was there the requesting time off was really easy and they worked with our schedule which is great for students and those that have more than one job. It was my go back to place from a couple other jobs, and I would go back again if it was necessary. The tips ranged too much, but it is not high end, just bbq and the customers were not happy when the prices increased and that would effect the tips as well. Management at my location was great. Worked there for a year and a half and was never advanced to a lead due to being in college and those that were "lifers" would get promoted first. This I did not like, being the lowest paid person on the floor was unmotivating. Even though the raise was not much, the $2 checks were not helpful for bills.

Typical day at work would be, come in start working right do the things no one else would like to do like chop or dice onions and other things. I like the routine and it was all find and dandy for the first 4 weeks. After that it all started going down hill, people got lazy didn't want to work or do much of anything. everyone but 3 people stop washing there own dishes. The Manger Jon was not very good in his office a lot doing things we thought you shouldn't be doing at work. But all in all the most enjoyable part of that job when I started was working in the morning with people I know or knew of and being a great team and busting our butt to push out great BBQ.

After 5 years of working at this restaurant, there were some good benefits but there were many problems that ultimately led to my decision to leave the company. It was a nice first job to have because they were very flexible with my schedule and the people I worked with were friendly and helpful. However, there was a consistent atmosphere of laziness and low personal standards and many tasks were repeatedly left incomplete or were not taken care of properly. Also, there was not enough income from tips to the servers to compensate for the large and tedious amount of work required to maintain the restaurant.

Long hours, no breaks, low pay, they do offer medical insurance for salaried employees and employees who average over 32 hours a week in a 12 month period but no 401k or retirement, no support from upper management/corporate, unrealistic expectations, they expect employees to do the work of 3 people so the company can save/make money, concerns brought to corporate are not taken seriously, they don't make you feel wanted or appreciated.  If your'e not part of the "in crowd" they will pass you over even though you have the most experience with proven results

Top Job Titles	Average Salary
Restaurant general manager 51 salaries reported	$64,706 per year
Cook 67 salaries reported	$14.81 per hour
Restaurant manager 37 salaries reported	$52,635 per year
Host/hostess 4 salaries reported	$11.13 per hour
General manager 1 salary reported	$55,000 per year

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